Grilled Ribeye Steak with Chimichurri Sauce
FOR THE CHIMICHURRI
- ½ cup packed flat-leaf parsley leaves
- ½ cup packed cilantro leaves
- 2 cloves garlic, peeled
- 1 teaspoon dried oregano
- 1/8 cup red wine vinegar
- ¼ teaspoon red pepper flakes
- ¼ teaspoon coarse salt
- Freshly ground black pepper
- ½ cup extra-virgin olive oil
- Make the chimichurri: To a food processor, add parsley, cilantro, garlic, and oregano. Pulse until chopped. Add vinegar, red pepper flakes, salt, and a few grinds of pepper. Pulse until combined. Drizzle with the processor running, pour in olive oil. Put the finished chimichurri aside until ready to use.
- Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates.
- Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper.
- Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross-hatch grill marks, if desired. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125 degrees on an instant-read thermometer.
- Let steaks rest for 8 -10 minutes before slicing. Top generously with chimichurri.